Olive oil quality has been prominent in the news recently, with headlines telling us that our extra virgin olive oil might not really be extra virgin. A pall of suspicion has been cast over the kitchen cupboard; how are we to know if that pretty bottle of olive oil has been lying about its extra virgin status? What’s a consumer to do?
It is true that there is some serious hanky panky going on in the ranks of extra virgin olive oil. The issues of adulteration, mislabeling and regulation are all real, complex and very important. That does not mean, however, that there is no hope for olive oil consumers until all these big issues are resolved. On the contrary, by learning a little, consumers can benefit a lot.
The logical place for an olive oil education to start is with tasting. All the reading in the world isn’t going to mean a thing unless you can connect it to the sensory experience—the aroma and taste of olive oil. Professional olive oil tasters sip the oil straight from little blue glasses that look like votive candle-holders from your favorite café. Although ultimately we must remember that olive oil is an ingredient in food, tasting it straight does have the advantage of giving you a completely undisguised taste of the oil. Don’t be scared. A little sip of olive oil won’t hurt you—it’s actually very nice once you get used to the idea—and it will help you learn to recognize characteristics without the complication of other flavors.
To read the rest of the story, please go to: Olive Oil Times.